Oceanside mom and food blogger, Jackie Bruchez (aka The Seaside Baker) has turned a classic Thanksgiving side dish into a delicious pie. Make this impressive holiday pie for your next gathering or family dinner.
1 unbaked 9-inch pie crust
1 large sweet potato (about 1 lb.), peeled and cubed
1/3 cup butter, melted
3/4 cup sugar
3/4 cup evaporated milk
2 large eggs
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. vanilla extract
¼ tsp. salt
For marshmallow topping
3 egg whites
3/4 cup granulated sugar
½ tsp. cream of tartar
1/8 tsp. salt
½ tsp. vanilla extract
- Preheat oven to 425 degrees.
- Boil sweet potato cubes for 15-20 minutes or until tender. Drain and mash until smooth. Stir in butter and set aside to cool.
- Transfer room temperature sweet potato puree to a mixing bowl and add sugar, milk, eggs, nutmeg, cinnamon, salt and vanilla. Whisk the mixture on medium speed until smooth. Pour filling into unbaked pie crust.
- Bake for 15 minutes. Reduce heat to 350 degrees and bake until set or a knife inserted in the center comes out clean (about 35–40 mins. more). Cool completely; then refrigerate.
- To make the topping, whisk together egg whites, sugar, cream of tartar, and salt in a glass heat-proof bowl.
- Place bowl over a small pot of boiling water (making sure water doesn’t touch the bottom of the bowl).
- Whisk mixture constantly until sugar dissolves completely. Rub a bit of the mixture between to fingers to test. It should be smooth — no granules.
- Transfer to a mixing bowl and beat on high with whisk attachment until mixture has doubled in size and is white and fluffy (about 6–8 mins.).
- Stir in vanilla.
- Spoon marshmallow cream onto pie. Refrigerate until set, at least one hour.
- Just before serving, use a kitchen torch or place under the broiler (set on high) for 1-2 minutes until golden brown.
Find more fabulous recipes from Jackie Bruchez at www.theseasidebaker.com.